goi cuon

Gỏi cuốn – these summer rolls are easy, authentic and require absolutely no cooking. We’ve even included two simple but to die-for sauces!

Goi Cuon – authentic Vietnamese spring rolls

tbsp white wine vinegar

tbsp soy sauce ((light))

tbsp sugar

tsp sesame oil

red chili pepper

garlic

thumb ginger, fresh

lemon juice

salt

carrot

tbsp sesame seeds

olive oil

peanuts

½ bell pepper, yellow

spring onions

½ cup basil, fresh ((or coriander leaves))

salad leaves

rice paper sheets

noodles (use your favourite type)

peanut butter

maple syrup

Finely dice the ginger, chilli pepper and garlic and add to a mixing bowl.

Stir in the white wine vinegar, soy sauce, sugar, sesame oil and lemon juice well.

Place into serving bowls, one per person.

For the satay sauce, dice the ginger and garlic then mix in a bowl with the peanut butter, maple syrup, vinegar and soy sauce. Mix in a drop of water to thin it slightly.

For the sauce:

Grate the carrots and add in the sesame seeds, place in serving bowl.

Thinly slice the pepper and chop the peanuts. Place both in separate serving bowls.

Slice the spring onions – place in serving bowl.  Chop or rip the salad leaves, don’t place in a serving bowl. Just kidding. Do it.

Rip the basil or coriander leaves, yep, place in serving bowl.

Optional: cook a few of your fave noodles according to packet instructions.

To soften the rice paper sheets, dip into a large bowl of warm water (think bath temperature) for about three seconds. You can also use a tray for this.

Fill your rice paper sheets with whichever ingredients you fancy.

Fold in both ends (at the long end), then wrap like a burrito. The rice paper will be very sticky, so do it carefully. That’s it.

Eat, and dip into sauce!

For the rolls:

Gỏi Cuốn comes loaded with fresh herbs and ingredients. Learn how to wrap PERFECT Vietnamese Rice Paper Rolls using our step-by-step instructions!

Gỏi Cuốn (Vietnamese Rice Paper Rolls)

kg / 2.2 lb fresh prawns ((deshelled))

kg / 2.2 lb pork belly

rice noodles

rice paper ((we buy it dry from the Asian grocery stores))

Thai basil

Purple/Green perilla

Bean sprouts

Lettuce

chives

rice paper ((we get the large ones from the Asian supermarket))

Remove the leaves from the herb and salad stems, then put them in a colander.

Fill a sink or large bowl with cold water and add 3 tbsp salt. Add the greens in to wash, then soak for 3 minutes. Rinse clean and repeat the salted soaking another 2 times to remove the impurities.

When finished, dry them in the colander until they&#039;re ready to use.

Preparing The Greens

Roll the pork belly along the length.

Wrap twine or string around the belly to secure its shape, then tie a few knots to prevent it from comming undone as it cooks.

Boil the meat in water for 1 hour or until soft, then take it out.

Remove the string and slice into thin pieces.

Preparing The Meat

Boil a pot of water and cook the rice noodles for 10 minutes or until al dente. Make sure to stir every 3 minutes to prevent anything from sticking.

When cooked, drain the water and run the noodles under cold water until cool. Let it drip dry in a colander.

Cooking The Noodles

Organise your ingredients close to you before you even start rolling your Gỏi Cuốn. Keep the proteins and water closest to you, then noodles and herbs just behind them.Set up 2 plates side by side

Dip the rice paper into the water until the entire surface is just wet. Make sure there is always another one wet and resting on the second plate.

Lay the lettuce on the part of rice paper closest to you. Place the other herbs on top.

Grab some noodles and place it over the herbs. The weight will help hold the greens down.

Slide a few pieces of pork above the greens. Make sure to leave no gaps because they will show in the final roll.

Place 2-3 prawns above the pork.

Fold the left and right side of the rice paper toward the middle.

Bring the bottom of the rice paper to the middle and begin rolling tightly, pressing down firmly with each roll.You can wedge a sprig of garlic chive along the length of the meat so that a part of it sticks out as a garnish.

Serve the Gỏi Cuốn fresh as is with Peanut Hoisin Sauce or Vietnamese Dipping Sauce (Nước Mắm)!

How To Wrap The Rolls

Does finding delicious, low calorie vegan snacks feel like an impossible task? This list contains plenty of inspiration!

22 Vegan Low Calorie Snacks: Snack Attack!

A refreshing appetizer made up of shrimp, pork, vermicelli noodles, and an assortment of vegetables rolled in rice paper. They are served at room temperature with a creamy peanut sauce.

Vietnamese Spring Rolls with Pork and Shrimp (Gỏi Cuốn Tôm Thịt)

shrimp

pork

rice vermicelli

Assortment of vegetables and herb (lettuce, bean sprouts, sorrel, perilla, garlic chives, mint, etc.)

Vietnamese peanut dipping sauce

12-oz dried rice paper

Vietnamese Pork and Shrimp Spring Rolls with Peanut Sauce (Gỏi Cuốn Tôm Thịt)

A refreshing appetizer made up of shrimp, pork, vermicelli noodles, and an assortment of vegetables rolled in rice paper. Pair with creamy peanut sauce for the perfect combination.

Fresh Vietnamese Spring Rolls (Gỏi Cuốn)

oz thin rice vermicelli

Leafy lettuce and fresh herbs

oz dried rice paper

Prepare the shrimp

To a medium pot, add water. Bring the pot to a boil. Add shrimp and cook until they turn color (about 3 minutes). Remove from pot and slice in half along the backside. Set aside.

Prepare the pork belly

Read notes below if pork belly has an odor. Add pork belly to the same pot that was was for shrimp. Cook for 30 minutes or until chopstick-tender. Remove pork, rinse, and pat dry. Once cooled, slice thinly and set aside.

Prepare the noodles

Cook rice noodles per package instructions. Drain, rinse with cold water, and set aside.

Assemble the rolls and serve

Wet the rice paper quickly and shake off excess water. The rice paper will only take 10 seconds to become pliable. On bottom end of the rice paper, add a bed of noodles, vegetables of your choice, and a few slices of pork belly slices. Add 2-3 shrimp, facing down, on the top half of the rice paper. Fold in the sides. Roll everything up from the bottom, tightly tucking and rolling to seal. Serve with Vietnamese peanut sauce lettuce and favorite herbs.

https://www.youtube.com/watch?v=0n9rXR9CSu4

#Vietnamesefood #VietnameseCuisine #GoiCuon

Vietnamese Spring Rolls with Pork & Shrimp (Gỏi Cuốn Tôm Thịt)

Vietnamese Spring Roll or Goi Cuon Tom Thit is a refreshing appetizer made up of shrimp, pork, vermicelli noodles, and an assortment of vegetables rolled in rice paper. They are served at room temperature with a side of peanut dipping sauce.

Chapters
00:00 Intro
00:23 Cooking and slicing shrimp 
01:13 Cooking and slicing pork
01:46 Cooking rice noodles
02:06 Wrapping spring rolls
05:13 Peanut Sauce

Written and printable recipe: https://www.vickypham.com/blog/vietnamese-spring-rolls-goi-cuon
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Vietnamese Pork & Shrimp Spring Rolls with Peanut Sauce (Gỏi Cuốn Tôm Thịt)

A fresh spring roll made with a rice paper wrapper, filled with thinly sliced eggs, Chinese sausage, jicama, carrots, dried shrimp, and Thai basil leaves.

Vietnamese Jicama, Carrot, Egg &amp; Chinese Sausage Spring Rolls (Bo Bia)

jicama

shallots

Chinese sausages

eggs

sea salt

rice paper wrapper

vegetable oil (divided)

Vietnamese peanut sauce

Prepare the ingredients

Soak the dried shrimp in hot water for 10 minutes, or until softened, then drain. Peel the jicama and slice it into matchsticks. Peel the carrot and slice at a diagonal for more surface area then slice into matchsticks. Peel and thinly slice the shallots.

Cook dried shrimp, jicama and carrots

 Add about 1 tablespoon of vegetable oil to the skillet. Heat on high. Add sliced shallots and sauté until fragrant (about 20 seconds). Add dried shrimp. Pan fry for another 20 seconds. Add sliced jicama and carrots. Stir evenly and cook for about 15 minutes or until limp. Season with salt then transfer the mixture into a bowl and set aside. Clear the skillet and return to stove.

Cook the Chinese Sausage

Add water to a large nonstick skillet and boil the Chinese sausage for about 5 minutes. Remove from water and once cooled, thinly slice at a diagonal and set aside. Discard water from the skillet and return it to the stove.

Cook the eggs

Add about a tablespoon of vegetable oil to the empty skillet and heat on medium-high. Use a pastry brush or tilt the skillet to spread the oil evenly all over the skillet, including the slides. Add half of the beaten eggs. Swirl it around to get a thin layer. Cook for about 30 seconds or until it is no longer runny. Slide the thin sheet of eggs onto a plate and set it aside. Repeat with another tablespoon of vegetable oil and the remaining half of the beaten eggs. Place the two egg sheets on top of each other. Roll them up then thinly slice them into ribbons. Set aside.

Assemble

Wet your rice paper quickly water then transfer it to a large plate or a clean flat surface. Place a few basil leaves towards the bottom of the moistened rice paper. Next, add the jicama, carrot, and shrimp mixture. Add a few ribbons of egg then a few slices of Chinese sausage. Start rolling everything up from the bottom, tucking and rolling until you get halfway up on the rice paper. Fold in the sides then continue to roll up to seal. See illustrations above.

Finish

https://www.youtube.com/watch?v=O_-u5b1udCQ

More recipes: https://www.vickypham.com/

Vietnamese jicama and carrot spring rolls (Bo Bia)

Ingredients

1 jicama (peel and cut into matchsticks)
1 carrot (peel and cut into matchsticks)
4 Chinese sausages (boil for 5 minutes; slice thin)
5 eggs (beaten)
4 large shallots (peel and slice thin)
½ cup of dried salted shrimp (soak in hot water for 10 minutes then drain)
½ teaspoon of sea salt
Thai basil leaves
Rice paper wrappers
Oil

Instructions

In a large skillet, heat up a small amount of oil on medium-high. Add half of the beaten eggs. Swirl the eggs to get a thin layer. Cook until it's no longer runny. Transfer to a plate. Repeat with the other half. Slice eggs into ribbons. Set aside.
In the empty skillet, add a small amount of oil. Add shallots and fry until fragrant. Add dried shrimp, jicama, carrots, and salt. Cook for about 5 minutes then set aside.
To assemble, wet rice paper in water then transfer to a plate. Add the jicama mixture, egg ribbons, Chinese sausage, and Thai basil leaves. Roll everything up midway, fold the sides, then roll up to seal.
Serve with peanut sauce and enjoy.

#Vietnamesefood #peanutsauce #springrolls

Vietnamese jicama, carrot and sausage spring rolls (Bo Bia)

A Vietnamese beef spring roll, featuring seared lemongrass-marinated beef, fresh vegetables, and herbs, served with either pungent fermented anchovy sauce or traditional fish sauce.

Vietnamese Lemongrass Grilled Beef Spring Rolls (Thịt Bò Nướng Cuốn Bánh Tráng)

lbs beef (beef chuck, tenderloin, ribeye, sirloin,

lemongrass (minced)

onion

oyster sauce

soy sauce

sugar

orange juice

sesame oil

red pepper flakes (optional)

butter (4 oz)

rice paper

Cucumbers (slice into long strips)

Pineapples (slice into long strips)

Leafy lettuce and herbs

Vietnamese Fermented Anchovy Dipping Sauce (Mắm Nêm)

Vietnamese Fish Sauce Dipping Sauce (Nước Mắm Chấm)

Marinate beef

In a large mixing bowl, combine lemongrass, garlic, onion, oyster sauce, soy sauce, sugar, orange juice, sesame oil, and optional red pepper flakes. Thinly slice the beef against the grain into bite-size pieces. Add sliced beef to the mixture. Marinate for at least 30 minutes or overnight in the fridge for better results.

Grill

It is best to cook the beef outside using a portable butane burner and a grill plate. Heat up the griddle and melt a tablespoon of butter at a time. Add a portion of beef and quickly grill for 2-3 minutes.

Lightly wet a sheet of rice paper in a water bowl. Allow about 5 seconds for it to soften. Add grilled beef and your favorite vegetables in the middle of the wet rice paper. Tuck in the sides and roll up to seal. Dip the spring roll in your choice of dipping sauce. Grill as you go for the best results.

https://www.youtube.com/watch?v=J7U07aXJUSA

A do-it-yourself, table-top grilling Vietnamese dish with thinly sliced beef, wrapped in rice paper and an assortment of fresh Vietnamese greens, dipped in fermented fish sauce. Full written recipe at http://www.vickypham.com/blog/vietnamese-grilled-lemongrass-beef-bo-nuong-vi

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Vietnamese Lemongrass Grilled Beef - Bò Nướng Vĩ

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